In the bottom of a 6-quart slow cooker, combine cream of chicken soup, French Onion soup, packet of au jus and water.
Stir well.
Put cubed steak in slow cooker with gravy mixture.
Cover slow cooker and cook steak on low for 6-8 hours.
After cooking, it's time to thicken gravy. In a small bowl, whisk together cornstarch and cold water. Stir mixture into crock pot.
Turn the setting to high and cook for 30 minutes (until gravy is thickened.)Source:The Country Cook

In a large slow cooker, stir together the chicken, onion, mushrooms, lemon zest, basil, oregano, and thyme. Season with salt and pepper as needed. Pour chicken broth over the chicken mixture. Cook on low for 6-8 hours until chicken is cooked through. In the last 2 hours of cooking, stir in the zucchini strips.Go To Top

Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce. Source: Food Network KitchenGo To Top

Lightly grease slow cooker insert. Add apples and cranberries to the insert. Muffin mix should includes two bags; muffin mix and cinnamon topping. Spread muffin mix bag contents over fruit evenly. Sprinkle cinnamon topping and pecans evenly over top. Distribute little bits of butter evenly over top. Cover top of insert with double layer of paper towels and secure with lid. This will keep the cake from being overly wet. Cook on high setting for 1 1/2 to 2 1/2 hours or until topping is set. Serve with ice cream if desired.
Source: http://www.cooking.com

Pour 1/4 cup of the olive oil into the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker, and brush the bottom and sides with the oil.
Cut each eggplant in half lengthwise (no need to remove the stem), and score the flesh every 1/4 in, being careful not to cut the skin.
Arrange the eggplant, skin-side down, in the insert, and sprinkle with some salt and pepper.

In a large skillet, heat the remaining olive oil over medium-high heat, and saute the onion and garlic for 3 minutes,
or until the onion begins to soften. Add the tomatoes and parsley, season with salt and pepper, and saute for another 5 minutes,
until the liquid in the pan has almost evaporated. Using a large spoon, spoon the tomato mixture over the eggplants, covering each
half with some of the mixture. Cover the slow cooker and cook on high for 2 hours, or on low for 4 hours.
The eggplant should feel tender when the tip of a sharp knife is inserted into the thickest part.

Uncover the slow cooker, and let the eggplant rest for 10 minutes. Then lift the eggplant out of the slow cooker with a long spatula,
and transfer to a serving platter. If there is any juice in the bottom of the cooker, spoon it over the eggplant.
Serve the eggplant with the toasted pita and yogurt on the side.Gently reheat over low heat before serving.